- 1 cup Granulated Sugar
- 1/2 cup Oil
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Orange Extract
- 1 cup Sour Cream
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cardamom
- 1/4 teaspoon Ground Cloves
- 2 cups Fresh Blueberries
Preheat the oven to 400°F. Spray a muffin tin with nonstick spray or place cupcake liners in 16 cavities.
Beat the sugar and oil until it looks like wet sand.
Add the eggs, extract, and sour cream and beat again.
Stir together the flour, baking soda, baking powder, salt, and spices.
Slowly add to the wet mixture until everything is mixed in.
Stir in the blueberries gently.
Spoon the mixture evenly into the prepared pan.
Bake for 18 minutes, or until a toothpick inserted in the center of one comes out mostly clean.
Remove the pan from the oven. Let the muffins cool in the pan for 2 minutes, before gently removing them to a wire rack.
Cool completely before storing in a loosely sealed container.
- You can use frozen blueberries in place of the fresh berries. It will cause the batter to be streaked with purple though. They also may need to bake an additional 1-2 minutes longer.